Description
At its core, this Mini Lemon Meringue Tarts recipe is a scaled down version of the classic lemon meringue pie. While a large pie is wonderful for family gatherings, mini tarts offer a much higher ratio of crust to filling, which many pastry lovers prefer. These individual servings also eliminate the messy slicing process that often plagues larger pies, where the meringue might pull away or the curd might run.
Ingredients
Scale
For the tart shells:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- ¼ cup powdered sugar
- 1 egg yolk
- 1–2 tbsp cold water
For the lemon filling:
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- ½ cup sugar
- 2 eggs + 2 egg yolks
- ¼ cup unsalted butter
For the meringue:
- 2 egg whites
- ¼ cup sugar
- ½ tsp vanilla extract
Instructions
1. Make the tart shells
- Preheat oven to 180°C (350°F).
- Mix flour and powdered sugar, then cut in butter until crumbly.
- Add egg yolk and cold water to form a dough.
- Roll out, cut into small circles, and press into mini tart pans.
- Prick bases with a fork and bake for 10–12 minutes until lightly golden. Let cool.
2. Prepare the lemon filling
- In a saucepan, whisk lemon juice, zest, sugar, eggs, and yolks.
- Cook on low heat, stirring constantly until thickened.
- Remove from heat and stir in butter until smooth.
- Let cool slightly, then fill tart shells.
3. Make the meringue
- Beat egg whites until soft peaks form.
- Gradually add sugar and beat until stiff peaks form.
- Mix in vanilla extract.
4. Assemble & finish
- Pipe or spoon meringue onto filled tarts.
- Lightly torch the tops or bake for 2–3 minutes until golden.
Notes
These mini lemon meringue tarts are the perfect balance of tangy and sweet, with a crisp base and fluffy topping—ideal for any special occasion.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 tart
- Calories: ~210 kcal
Keywords: Bite sized lemon tarts, individual lemon meringue pies, small citrus tarts, mini lemon curd tartlets